Butterfly Cookie Bouquet

Supplies used:
butterfly cookie cutter texture set
red rolled fondant
orange rolled fondant
light yellow rolled fondant
light green rolled fondant
light blue rolled fondant
lavender rolled fondant
various shades of dusting powders
black food color marker
tip #1
Icing required: Prepare royal icing in white.

Texture the rolled fondant using the mat from the butterfly cookie cutter texture set. Cut with the same cutter used in baking. Shade the fondant piece using dusting powders. Allow several hours or overnight for the fondant to crust. When fondant is firm, color in the indentations using a black food color marker. Pipe dots using white royal icing and tip #1. Arrange the cookies in a vase.

This project was taken from my book “The Complete Photo Guide to Cookie Decorating”.

Print a copy of this project.